Red Gurnard Mar­i­nated in Ry­otei Miso, Ruby Grape­fruit and Gin­ger Juice with Black­ened To­ma­toes

Serves 6 as an en­trée as part of a se­lec­tion of main dishes

Element - - Christmas with the stars -


1 medium red gurnard, bone in 1 large head of gin­ger 200g sweet white miso paste 1 ruby grape­fruit, juiced and with pulp scraped out and re­served Juice and zest of 1 lemon 4 Tbsp sake 300 ml cook­ing oil 3 Roma to­ma­toes 6 red cherry to­ma­toes, diced 6 yel­low cherry to­ma­toes, diced 1/3 tele­graph cu­cum­ber, de­seeded and diced 1/2 red onion, diced 1/2 tea­spoon chipo­tle chilli, soaked and chopped 1/2 cup fresh co­rian­der, finely chopped 4 Tbsp sushi vine­gar 2 Tbsp soy sauce 2 fresh baby courgette flow­ers (op­tional)


Fil­let the gurnard and set aside. Re­serve bone frame. Grate the whole head of gin­ger. Over a bowl, squeeze the grated gin­ger with your hands to re­lease the juices. Dis­card pulp. Com­bine the gin­ger juice, miso paste, pulp and juice of the grape­fruit, zest and juice of the lemon and sake to form a mari­nade. Place gurnard fil­lets in a dish and pour the mari­nade over. Cover and re­frig­er­ate for 3-4 hours. Pre­heat oven grill to the high­est tem­per­a­ture. Bring a small pot of water to the boil. Boil the fish bone frame for 1 minute. Rinse un­der run­ning water and wash and rub off all ex­cess meat. Pat dry. Heat oil in a shal­low pot. Shal­low fry the bones un­til golden, then while hot roll the bones up and sea­son with sea salt. Al­low to cool. Blacken the skin of the Roma to­ma­toes by spear­ing with a skewer and hold­ing over a gas flame or grilling on the bar­beque. Care­fully peel the charred skin and re­serve. Finely dice the re­main­ing to­mato flesh. In a small bowl com­bine the diced Roma flesh, diced cherry to­ma­toes, diced cu­cum­ber, chipo­tle chili, co­rian­der, sushi vine­gar and soy sauce. Al­low to stand for about 10 min­utes. Cook the gurnard un­der the pre­heated the grill for about 6 min­utes or un­til the miso be­gins to caramelise on the edges and red skin be­comes crispy. Spoon the to­mato mix­ture on to a serv­ing plat­ter or in­di­vid­ual plates. Place the gurnard on top fol­lowed by black­ened to­mato skins and the crispy fish bones. Gar­nish with petals from the baby courgette flower.

Nic’s tips

Ask your fish mon­ger to fil­let the whole fish and keep the bones for you. Sweet white miso is avail­able from Ja­panese stores. Chipo­tle chill­ies are avail­able in gourmet or Mex­i­can

spe­cialty stores.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.